ith paper towels. Sprinkle raw chicken with garlic salt and pepper
br>Add 2 cups of chicken to food processor and pulse
80C (fan forced).
Place chicken in a bowl and sprinkle
nd mix well.
Add chicken and toss to coat.
br>Pour 1/2 cup chicken stock into the skillet and
Blend soup(s) and sour cream; stir in milk.
Add chicken, parsley, pimento, seasonings and noodles. Pour into 9x13 baking dish.
Top with crumbs or chips.
Bake at 350 degrees F for 30 minutes.
Original recipe says: after baking time, sprinkle some chicken broth over the casserole; cover with aluminum foil and let it rest for 10-20 minutes before serving. (I've never done that.).
Place chicken breasts, one at a time,
Put chicken, soup, dressing mix in slow cooker.
Cook on low 5-6 hours or until meat is soft.
Prepare noodles.
While noodles are boiling, stir sour cream into chicken.
Stir in mushrooms.
Drain noodles.
Mix noodles gently in with chicken mixture.
Slice chicken into thin strips.
In
Put thawed chicken breasts in the bottom of crock pot.
Mix remaining ingredients, except the parsley, pour over chicken and cover.
Cook on low 6-7 hours.
Salt to taste.
Serve on noodles or rice.
Place the frozen chicken in the bottom of a crockpot.
Mix the other ingredients together in a separate bowl and pour it over the chicken.
Cover and cook on low for 7 hours.
et aside.
Add the chicken and the remaining oil to
heat 2 tsp oil; add chicken. Cover and cook over medium
o become translucent.
Add chicken and garlic, raise heat to
Cut chicken into 1 inch chunks and
Heat oil in a frying pan over medium heat. Sweat onion and garlic for 4-5 mins, or until onion is tender. Add chicken and cook, stirring, for 3-5 mins, or until browned. Add mushrooms and cook for 3 mins. Add tomato paste and paprika then wine and stock. Bring to a boil, reduce heat and simmer for 5-10 mins.
Just before serving, stir in sour cream and parsley. Serve with rice and green vegetables.
Boil chicken until done; remove breasts.
Chill broth and remove fat.
Cook noodles in broth.
Add salt and garlic powder while cooking over medium heat.
Lower heat and add dry dip mix; cook until thick.
Remove; add sour cream and dressing.
Can be eaten cold or hot.
Place frozen chicken breasts on the bottom of the crock pot.
Layer onion, minced garlic and mushrooms on top.
Mix soup, sour cream, onion soup, mix, crushed red pepper, garlic powder and worcestershire together and pour over chicken breasts.
Cook on Low for about 7-8 hours, or until chicken is no longer pink in the center.
Stir sauce before cooking and if you would like to thicken sauce, add flour or cornstarch.
Serve over rice or noodles.
Put chicken broth in pot; bring to boil.
Add chicken. Return to boil; lower heat.
Gently simmer uncovered for 1 hour.
Add the rest of the ingredients. Simmer for one-half hour more; stir occasionally.
Skim fat from top.
Pour into bowls; into each add a slice of carrot and a sprig of cilantro.
Broth:
Combine all ingredients with 10 cups of water. Bring to boil.
Simmer over medium heat for 1 1/2 hours, stirring occasionally. Cool, then strain.
Cut chicken into 1-inch pieces. In